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American Regional Cuisine: A Coast-To-Coast Celebration (978-047140544
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Standort: Indianapolis, Indiana, USA
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eBay-Artikelnr.:185860779301
Artikelmerkmale
- Artikelzustand
- Signed
- No
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Intended Audience
- Adults
- Inscribed
- No
- Subject
- Cooking (General & Reference)
- Vintage
- No
- Personalize
- No
- Type
- Not Available
- Personalized
- No
- ISBN
- 9780471405443
- EAN
- 9780471405443
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471405442
ISBN-13
9780471405443
eBay Product ID (ePID)
1962277
Product Key Features
Book Title
American Regional Cuisine
Number of Pages
560 Pages
Language
English
Topic
Regional & Ethnic / American / General
Publication Year
2002
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
40.8 Oz
Item Length
9.5 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2001-026947
Dewey Edition
22
Photographed by
Holling-Morris, Cynthia
Dewey Decimal
641.5/973
Table Of Content
Foreword by Martin Yan.Acknowledgments.Introduction. The Cuisine of New England. The Cuisine of the Mid-Atlantic States. The Cuisine of the Deep South. Floribbean Cuisine. Cajun and Creole Cuisines. The Cuisine of the Central Plains. Tex-Mex Cuisine. The Cuisine of the Rocky Mountain States. The Cuisine of the American Southwest. The Cuisine of California and Hawai. The Cuisine of the Pacific Northwest. Basic Recipes. Basic Culinary Vacabulary. References. Index.
Synopsis
New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent." Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire., Praise for American Regional Cuisine "Travel among these pages-enjoy! What follows is insight into and details of what makes each American culinary region unique. It's a history, anthropology, and cooking class all in one!" -From the Foreword by Martin Yan, author and host of Yan Can Cook "This is one of the most useful cookbooks you will ever own. There have been many regional cooking techniques that have been developed in the course of our culinary history. In each of our unique American regions, inspiring indigenous ingredients have been discovered. This book demonstrates a variety of elegant and delicious ways to implement sound principles of good cooking." -Allen Susser, chef-owner of Chef Allen's "It is wonderful to see American regional cuisine receiving the recognition it deserves. In the last twenty years, this cuisine has been steadily refined until it is legitimately a separate and exciting element in the culinary world. This collection by The Art Institutes highlights hundreds of specialty recipes that truly define the diversity of the different regions across America." -Mark Tarbell, chef-owner of Tarbell's
LC Classification Number
TX715.A50847 2001
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